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Pasta with Tomatoes, olives and ricotta

  • 6servings

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, P
MineralsChromium, Silicon, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 oz gemelli, fusilli or penne

  2. 1/2 cup extra-virgin olive oil

  3. 10 sun-dried tomatoes in oil , drained

  4. 1 T spoon red- wine vinegar

  5. 2 t caper s

  6. 2 garlic cloves, coarsely chopped

  7. Fresh ground pepper

  8. 1/2 cup grape tomatoes, quartered

  9. 1/3 cup kalamata olive s

  10. 1/3 cup fresh basil

  11. Fresh ricotta cheese

Instructions Jump to Ingredients ↑

  1. Cook pasta, drizzle with oil Pulse, sun-dried tomatoes, vinegar, capers, and garlic in food processor. With machine running, slowly add oil, process until smooth Toss with remaining ingredients, top with ricota

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